Chicken thigh pieces cooked in lots of fresh garlic, ginger and Thai basil in a soy and rice wine marinade. A classic Taiwanese dish with the perfect balance of fresh, salty and sweet flavours.
Taiwanese Three Cup Chicken
Chicken thigh pieces cooked in lots of fresh garlic, ginger and Thai basil in a soy and rice wine marinade. A classic Taiwanese dish with the perfect balance of fresh, salty and sweet flavours.
Ingredients
- 2 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 3 Chicken thighs bone and skin removed, diced into small chunks
- 2 inch Piece of fresh ginger finely sliced
- 12 Garlic cloves
- 3 tbsp Soy sauce
- 3 Spring onions finely sliced
- 2 tbsp shaoxing wine
- Handful of Thai basil leaves
Instructions
- With the removed skin, oil both sides with vegetable oil and place on a baking tray in a 220°C preheated oven for 10-15 minutes until golden and crispy.
- Heat the sesame oil in a large frying pan on a medium heat, add in the fresh ginger and garlic cloves, cook for 3-4 minutes. Then add the chicken and spring onions and cook for another 4-5 minutes.
- Pour in the soy sauce and shaoxing wine, continue to cook for 5 minutes until reduced.
- Before serving fold through the Thai basil, allow it to wilt in the residual heat. Serve in a bowl topped with the crispy chicken skin.
If you want to see more recipes sign up below for free: